This will fill your kitchen with the most heavenly scents of autumn–apples and cinnamon and nutmeg and clove and butter. It feeds a crowd–I brought this to work (amongst other breakfast goodies) to feed my 13 employees, and there was still some left over nearly a week later. But the real magic of this coffee cake? It tastes better on days 2 and 3, which means it is perfect to make ahead.
I was limited to the apples in my Danish grocery store, which were unmarked but tasted something like a braeburn…I think this would be even better with a few granny smiths to temper the sweetness. Regardless of which type of apple you use, the coffee cake is moist with a large crumb, and at least 1/2 inch of crumble topping. And that’s what coffee cake is really all about, the crumble topping…
This recipe is closely based off of Emeril’s Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze, minus the glaze and a few other tweaks…
Ingredients for Cake:
-1 stick butter
-1 cup light brown sugar
-1/4 cup dark brown sugar
-2 large eggs
-2 cups all purpose flour
-1 tsp baking soda
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp salt
-3/4 cup sour cream
-1/4 cup apple sauce (I used homemade, but an unsweetened store bought version would be fine)
-1 tsp vanilla extract
-2 cups peeled apples, approx. 1/4 inch cubes
For the Crumble Topping:
-1/2 cup light brown sugar
-1/2 cup all purpose flour
-1/2 tsp cinnamon
-4 to 6 tbsp butter, softened
1.Preheat oven to 350 degrees F and grease a 13 by 9 inch baking dish (I used butter, PAM would work, too).
2. In a large bowl, cream together the butter and sugar until light and fluffy, at least two minutes.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking soda, spices and salt.
5. Add 1/2 of the dry ingredients to the sugar, butter, and egg mixture and mix well.
6. Add 1/2 of the sour cream and mix well.
7. Add the last of the dry ingredients and mix well.
8. Add the remaining 1/2 cup of sour cream and vanilla, mix well.
9. Fold in the apples.
10. Spread evenly into the prepared pan.
11. Mix all of the crumble topping ingredients together in a small bowl using a fork. Start with 4 tbsp of butter and add more as needed to achieve a thick crumb.
12. Sprinkle evenly over top of cake batter.
13. Bake for 35/45 minutes until golden brown and cake tester inserted into center comes out clean.
14. Cool on wire rack completely before serving.
As I mentioned, this cake held up for days. But I might have heated it up in the microwave and topped with vanilla ice cream and homemade caramel sauce a full week later…